Thursday, January 31, 2008

This really isn't a "recipe"...but it was a great was to use up some leftover Parmesan Cream Sauce from the blog entry below.

On the stove top I reheated my leftover cream sauce and added some white wine to thin it out. Then I simply added some cooked pasta and steamed shrimp...viola! I topped it with some grated parmesan and parsley. It was really good!

Wednesday, January 30, 2008

This was very good! It could of used a little something more to flavor the chicken meat. I think next time I will either marinate the chicken or well season both sides of the chicken before stuffed and rolling.

INGREDIENTS

boneless skinless chicken breastssliced pepperoni

cheese (I used tomato basil sharp white cheddar....SO good)

extra virgin olive oil

Italian seasoning

salt

pepper

toothpicks

For the Parmesan cream sauce I made a basic bechamel sauce and added some Parmesan cheese, garlic and pepper. (I cut the linked recipe in half).

DIRECTIONS

Between wax paper pound out your chicken breasts.

Layer down your sliced pepperoni (I used 11 small slices per chicken breast).

Monday, January 28, 2008

This recipe was very "Sandra Lee".....but it was good!! I had some lemon curd and wanted to do something fun with it.

INGREDIENTS

Lemon Cake Mix (and ingredients required to make the mix)

Lemon Frosting

Lemon Curd

Raspberry Preserves

DIRECTIONS

Baked your lemon cake mix in cupcake form as directed by the box.

While they are baking, mix together the lemon curd and raspberry preserves to suit your taste. You are going to need more raspberry preserves than lemon curd since the lemon curd is very powerful.

One the cupcakes have cooled use the cone method (cut out a cone shape from the top, cut off the point of the cone, stuff the hole with filling, then put the top back on) fill them with the mixture of lemon curd and raspberry preserves.

Frost the cupcakes (this will also cover up and "uglies" from the coning).

**You need to keep these in the refrigerator because of the lemon curd.

Thursday, January 24, 2008

I had a craving for Chili that would not go away. There are so many chili recipes out there and I could not choose! So, I made up my own and it came out GREAT. I did use a package of chili seasoning mix since this was my first time....but you will see I added my own spices to it as well. I'm ready for another bowl right now!

Thursday, January 17, 2008

Since chocolate pretzels are a great thing, I thought I would try this recipe out. I am always up for a no-bake sweet recipe! This was very good and everyone liked it!

INGREDIENTS

2 cups pretzels

1 cup Fritos

8 mini peanut butter cups

1 stick unsalted butter (8 tablespoons)

1/2 cup brown sugar

1 1/2 cups semi-sweet chocolate chips (or however many you want)

Optional: Some peanuts for the top

DIRECTIONS

Preheat oven to 350 degrees F and line a 13×9 inch pan with parchment paper or no-stick (Release) foil.

Place pretzels in food processor and pulse to break - don’t pulverize. Add Fritos to processor and break them up with pretzels.

Dump into pan.

Unwrap peanut butter cups and throw them in the mix.

Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for 8 minutes.

Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, then transfer to refrigerator to set the chocolate. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back down to room temp. It doesn’t have to be refrigerated, really.

My Notes: I crushed the pretzels (sticks) and Fritos in a bag with a rolling pin. I also cut the mini Reese's into quarters. Since I had mini chocolate chips on had, so I used them...plus they melted faster =).

Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.

Bake in preheated oven for one hour, or until sauce is caramelized.

My Notes: As stated above I used chicken breasts for this. I also cut the recipe down to accommodate two pieces of chicken. It was just "ok". If I make it again I plan to brown it in the sauce mixture on the stove top, then transfer it to the oven. I also spooned the mixture over the chicken while it was baking so it had a nice coating.